To Pot or Not to Pot that Roast?

Today is the feast day of Saint Ignatius, founder of the Jesuit Order. Just saying. It’s also Avocado Day and Raspberry Cake Day. Again, just saying.

In our house it’s all about celebrating the importance of family. Not just today but every day. Truth be told, if I could invent a time machine I’d want to travel back to the 40s or 50s. The 40s because of the fashion (love those big shouldered jackets and hats) and also because there was such a sense of patriotism in America. You weren’t made to feel ashamed of being an American. These days if you say you love your country, then you must be a racist and hate all other countries. I think everyone should love their country and also their heritage, which rarely is the same thing at all. I love America. As a citizen, I am an American. My heritage is Cherokee, Irish, Filipino, Spanish and a bit of Chinese. Hubby is also an American citizen by birth, of Russian-German descent.

The down side to living in the 40s was all the rations. I love to cook. I admire the sacrifices made for the war effort, but it sure must have been great when sugar flowed freely and meats were plentiful again. For that reason the 50s appeals to me. While we have a rose-colored image of the 50s with shows like Father Knows Best and Leave It to Beaver, I really don’t think the average housewife was mopping the floor while wearing her pearls. Although people were more keenly aware of how they dressed. Sunday best meant something. It wasn’t that you were all decked out, but that you knew where it was you were going. You didn’t wear shorts and flip-flops to call on God. That was reserved for the beach. You didn’t do your grocery shopping in your Pjs and Bunny Slippers. That was for the breakfast table. There were school clothes and play clothes. I don’t know about the rest of the world, but in my neck of the woods children had manors – please and thanks you and a respect for our elders. While you might be a smart-aleck behind their backs, you never rolled your eyes to an adult’s face. It wasn’t out of fear, but respect. To this day, I have yet so swear in front of my father.

What does all this rambling have to do with today’s recipe? Pot roasts were once commonplace. Growing up, I think we had a roast once a week. From that roast came sandwiches and spreads for later. These days you’re lucky if you can find a chuck roast in the meat counter of your grocery store. Sirloin roasts – a thing of the past. Those were my favorite. I can remember when a pot roast was actually cooked in a pot – in the oven. Today we have the convenience of a slow-cooker. Which means we are free to roam about the countryside while dinner is simmering away. For me that means more time in the garden.

Life is what we make it. While I dare not wear a poodle skirt unless attending a retro sock hop, I can still choose to live my life in a simple way. Not only am I free to enjoy it, but I refuse to allow anyone or anything make me feel guilty or ashamed. I am who I am, just the way God made me to be. And that’s all there is to it.

Slow-Cooker Pot Roast
4 Green Onions
1-1/2 cups Beef Stock, more as needed
1 teaspoon dried Basil
1 teaspoon dried Marjoram
2 lb Chuck Roast
Salt to taste
Black Pepper to taste
1 Bay Leaf
6 medium Red Potatoes
4 medium Carrots
4 tablespoons Butter
4 tablespoons Flour

Clean and slice green onions. Measure beef stock in a 2-cup measuring cup. Whisk in the basil and marjoram seasonings. Generously season roast with salt and pepper. Set everything aside.

Coat the bottom of a heavy skillet with oil over medium-high heat. Add seasoned roast, sear on all sides. Transfer roast to the insert of a slow cooker.

Pour stock mixture over the roast, scatter green onions into the pot. Lay a bay leaf on top. Cover; cook on HIGH for 3 hours.

Scrub potatoes, cut into 2-inch chunks. Peel carrots, cut into 1-inch sections. At the 3 hour mark add vegetables to the slow cooker; cover and continue to cook for another 90 minutes or until the vegetables are tender.

Remove meat and vegetables to a large serving platter. Keep warm. Discard bay leaf. Strain cooking liquid into a 2-cup measuring cup, add more stock if necessary to measure the full 2 cups. Set aside.

In a saucepan melt butter. Whisk in the flour, let cook for about 2 or 3 minutes. Stir in the cooking juices, bring to a boil. Reduce to medium-low and continue to cook, stirring until thick, about 2 minutes.

Slice roast on a platter surrounded by the vegetables. Drizzle gravy over the meat. Serve remaining gravy alongside the roast and vegetables to enjoy as desired.

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I had rather one day in Your courts
than a thousand elsewhere;
I had rather lie at the threshold of the house of my God
than dwell in the tents of the wicked.